Sirloin Steak with Mustard Pan Sauce
One of the most common and versatile cuts of meat, the sirloin steak is well suited for a beautiful crusty sear and a moist tender center. In this take, tender steaks are paired with a bright, tangy pan sauce for a pop of flavor. This quick, hearty meal is sure to be a family favorite any night of the week.
Sirloin Steak with Mustard Pan Sauce
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
2
Prep Time
15 minutes
Cook Time
25 minutes
One of the most common and versatile cuts of meat, the sirloin steak is well suited for a beautiful crusty sear and a moist tender center. In this take, tender steaks are paired with a bright, tangy pan sauce for a pop of flavor. This quick, hearty meal is sure to be a family favorite any night of the week.
Ingredients
- 1 to 2 large Russet potatoes peeled and cut in large pieces
-
1⁄2 cauliflower head, florets removed from stem
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1⁄4 cup extra virgin olive oil
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1⁄2 teaspoon white pepper or to taste
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Salt to taste
- 2 teaspoons salt
- 2 teaspoons fresh ground black pepper
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2 Organic Prairie® Sirloin Steaks
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4 tablespoons Organic Valley® Ghee, divided
- 2 garlic cloves, minced
- 3 tablespoons shallot, minced
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1 1⁄4 cups chicken stock, divided
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2 teaspoons whole grain mustard
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2 teaspoons sweet paprika
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2 teaspoons apple cider vinegar
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1 teaspoon tapicoa starch
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Salt and pepper to taste
Cauliflower & Potato Mash
Sirloin Steak
Mustard Pan Sauce
Directions
FOR THE CAULIFLOWER AND POTATO MASH
In a medium stock pot, simmer potato and cauliflower for 20 to 30 minutes until fork-tender. Strain in a sieve and return to the pot. Add olive oil and mash mixture until the desired consistency. Add salt and white pepper to taste.
FOR THE SIRLOIN STEAK
Remove Organic Prairie Sirloin Steak from packaging and pat dry. Salt and pepper the sirloin steaks. In a cast iron pan or heavy skillet over medium-high heat, melt 2 tablespoons of ghee and sear steaks to desired temperature — recommended medium-rare at 125 F. Remove from the pan and let the sirloin rest for at least 5 minutes.
MUSTARD PAN SAUCE
- Reduce heat to low and saute garlic and shallot for 30 seconds in the same skillet used to sear the sirloin. Add 1 cup chicken stock, mustard, paprika and vinegar and simmer for 3 minutes. In a cup mix tapioca starch to 1⁄4 cup of cold stock. Stir mixture, also known as a slurry, into the rest of the sauce until thickened. Spoon over rested steak and mash.
- Serve and enjoy.
